Mexican Black Bean Burgers

It’s better to sauté these burgers rather than grill them, because they have a fragile texture and lack the protein that meat and fish have to hold everything together.

• 3 Tbs. olive oil
• 1/2 cup thinly sliced scallions (both white and green parts)
• 1/3 cup finely chopped poblano chile (1 small chile)
• 2 large cloves garlic, finely chopped
• 15-oz. can black beans, drained and rinsed
• 1/2 cup coarsely chopped fresh cilantro
• 1/2 cup toasted whole-grain breadcrumbs (about 1 slice of bread)
• 1 large egg, lightly beaten
• 1/2 tsp. pure chile powder, such as ancho or New Mexico
• 1/2 tsp. ground cumin
• Kosher salt
• Tomatillo & Avocado Salsa

Heat 1 Tbs. of the oil in a 10-inch skillet over medium heat. Add the scallions, poblano, and garlic and cook until beginning to soften, 1 to 2 minutes. Transfer to a food processor. Add the beans and pulse 2 or 3 times to roughly chop. Be careful not to overprocess.

Transfer the mixture to a large bowl and gently mix in the cilantro, breadcrumbs, egg, chile powder, cumin, and 3/4 tsp. salt. Shape the mixture into 4 equal 3/4-inch-thick patties. Refrigerate, covered, for at least 30 minutes and up to 4 hours.

Heat the remaining 2 Tbs. oil in a large skillet over medium heat. Cook the burgers until nicely browned on both sides, flipping carefully, about 5 minutes total.

Serve with the Tomatillo & Avocado Salsa.